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-> Dairy & Pareve Meals
Amarante
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Thu, Jun 30 2022, 9:33 am
This is delicious heated up for lunch or leftovers.
I used Japanese eggplant which is sweeter and if I were using standard eggplant I would probably salt them and let them drain which gets rid of the bitter liquid and so the eggplant tastes better. Just don't forget to thoroughly rinse the salt as I once did.
It is also a relatively inexpensive entree and vegetables are in season and inexpensive.
Chickpea Ragout with Roasted Vegetables and Cumin
Excerpt From: Liz Neumark - Sylvia's Table
This makes for a terrific one-dish vegetarian main course with a sturdy whole-grain bread or quinoa on the side. It’s also a good all-in-one side to grilled or roasted fish or meat, perfect for a casual buffet supper. It can be prepared in advance up to the point of topping with the yogurt sauce, and served warm or at room temperature.
SERVES 6 TO 8
Chickpea Ragout
3 tablespoons vegetable oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon peeled and grated fresh ginger
2 teaspoons cumin seeds
2 tablespoons ground coriander
1 medium zucchini, cut into ½-inch pieces
1 red bell pepper, cored, seeded, and cut into ½-inch pieces
1 carrot, peeled and cut into ¼-inch pieces
1 eggplant, cut into ¼-inch pieces
Coarse salt and freshly ground pepper
3 cups cooked chickpeas or one 32-ounce can, drained and rinsed
1½ cups chopped tomatoes (about 2 or 3 medium)
2 tablespoons tomato paste
Yogurt Sauce
½ cup plain yogurt
½ cup chopped cucumber
½ cup chopped scallion, including 2 inches of green
½ cup chopped cilantro
1 tablespoon chopped hot green chiles, or to taste
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, cumin, and coriander and cook, stirring often, just until the onion is light brown, about 8 minutes. Add the zucchini, pepper, carrot, and eggplant, and season with salt and pepper to taste. Cook the vegetables until they are quite soft, stirring occasionally, 5 to 7 minutes.
Mix together the chickpeas, tomatoes, and tomato paste in a large bowl. Add the chickpeas and tomatoes to the vegetables. Pour in just enough water to cover and bring just to a boil. Lower the heat and simmer, covered, for 10 to 15 minutes, or until the flavors are blended and the sauce is very thick; stir from time to time and add water as needed.
While the ragout is cooking, mix together the yogurt, cucumber, scallion, cilantro, and hot green chiles. Serve the ragout topped with the yogurt sauce.
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